Loaded Crustless Quiche in Ramekins

My family loves quiche, and I make it frequently. My husband prefers less carbs, so I make him the Loaded Crustless Quiche in Ramekins.

These can be made a day ahead of time also. They are loaded with all of the delicious ingredients, just without the crust. The small ones are perfect for a single serving.

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LOADED CRUSTLESS QUICHE IN RAMEKINS

Crustless quiche, loaded with meats, veggies, eggs and cheese then baked in individual size ramekins.

Course Breakfast/Brunch

Cuisine American

Keyword Crustless Mini Quiche, Mini Quiche

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 470kcal

Author pamelashank2015

Ingredients

• 1 1/2 cup ground sausage crumbled-browned-grease drained
• 1 1/2 cup cubed ham
• 1/2 cup green bell peppers chopped
• 1/2 cup red bell peppers chopped
• 1/2 cup baby spinach cut in small pieces
• 1 1/2 cup shredded cheddar cheese
• 8 large eggs
• 1/2 Tablespoon dijon mustard
• couple dashes hot sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1/2 cup half and half

Instructions

• Preheat oven to 350 degrees F. Spray 4 (4x3 1/2 in) ramekins with no stick cooking spray. Place ramekins on a foil lined baking sheet.
• Evenly divide the sausage, ham, peppers spinach and cheese, in this order, between the 4 ramekins.
• In a mixing bowl, using an electric mixer, combine the eggs, dijon mustard, hot sauce, salt, and pepper, beat until well combined. Add the half and half and beat on low speed until well mixed.
• Pour the mixture into a measuring cup and divide evenly between the ramekins.
• Bake about 35-40 minutes until mixture is set.
• Remove from the oven and allow to cool about 5 minutes. Run a butter knife around the edges of the quiche, invert and remove, then quickly turn right side up to serve. Serves 4

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

STEP BY STEP INSTRUCTIONS: 

Preheat oven to 350 degrees F. Spray 4 (4×3 1/2 in) ramekins with no stick cooking spray. Place ramekins on a foil lined baking sheet.
Evenly divide the sausage, ham, peppers spinach and cheese, in this order, between the 4 ramekins.

In a mixing bowl, using an electric mixer, combine the eggs,dijon mustard, hot sauce, salt, and pepper, beat until well combined. Add the half and half and beat on low speed until well mixed.
Pour the mixture into a measuring cup and divide evenly between the ramekins.

Bake about 35-40 minutes until mixture is set. Remove from the oven and allow to cool about 5 minutes. Run a butter knife around the edges of the quiche, invert and remove, then quickly turn right side up to serve. Serves 4

I have previously made these smaller quiche in round ramekins.

HERE is the recipe for Loaded Crustless Mini Breakfast Souffle.

This recipe was shared on Sweet Little Bluebird Weekend Potluck.

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